Homgrown kabocha pumpkin, sweet potato, and organic soy bean miso.
6

Home-grown greens consisting of chrysanthemum leaves (used over two thousand years in China for it’s part in prolonging life), mizuna, and other leafy greens.
Half: 10 Full: 14

Mother’s kelp salad recipe from her childhood in Kyushu, Japan. Kelp and pickled cucumber in a rice vinegar dressing. Served with or without Spanish pot-caught or Florida bycatch octopus.
14

Sarah Redmond’s Maine kelp is cultivated in the most pristine ocean water in America.

Spicy organic Punjabi edamame.
6

The plumpest rope-grown New Zealand green mussels, served with a wasabi tartar sauce. Fried in crispy, wheat-free organic rice batter.
18

“Shifting less than one day per week’s worth of calories from red meat and dairy products to chicken, fish, eggs, or a vegetable-based diet achieves more Greenhouse Gas reduction than buying all locally sourced food.“ (Food-Miles and the Relative Climate Impacts of Food Choices in the United States. Weber, Matthews, 2008.)

Mommas recipe of crispy fried organic tofu (The Bridge, Middletown, CT) served in a ginger kelp broth.
7

Mommas decades-old popular recipe of vegetarian spring rolls. 7

Tasty potato curls drizzled with a Nipponese tomato sauce. Try the Tokyo Fro topped with one of Melanie Barocas Mayers bright and creamy organic duck eggs, sunny-side-up.
Half: 9 Super-Size Me: 13

Alaskan sockeye salmon in a peppery citrus tamari sauce with green onions.
24

Plump rope-grown New Zealand green mussels and okra in a peppery citrus tamari sauce with green onions.
18

Mussels farmed on the sea floor as well as in suspended systems worldwide are a Best Choice because of the minimum impact to surrounding ecosystems... (Monterey Bay Aquarium Seafood Watch)

Okra and avocados in a peppery citrus tamari sauce with green onions.
14

In the year 2150, people will be eating in a way that is healthier not
only for their bodies but also for our whole planet. People will be eating fewer animals, since they will have learned that a plant-based diet is the healthiest; they will hunt and farm animals in a way that is more humane. Through the following recipes from the year 2150, you will experience a kinder and more caring future, where one of the most popular cuisines that exists sushi has evolved to become a way of eating that honors and celebrates all life on Earth.

89 per person for a trip into the future - a small price to pay for time travel 133 per person includes a totally unique sake and beer pairing

Let us take the headache out of choosing with this fun and tasty multi- course romp through over three decades of classic and Miyas sustainable sushi recipes. For groups of 6 or more.
54 per person

73 per person with a totally unique sake and beer pairing

An ever-changing, roll-centered assortment of some of our most beloved sustainable sushi creations. Includes Kabochacha Miso Soup, Shinjuku Salad, Kanibaba, and Nine-Spice Sashimi. Vegetarian, kosher, and gluten- free versions available.
45

Our sustainable twist on traditional Edo-style sushi; hand-formed rice balls topped with thin slices of seafood, and Nine-Spice Sashimi. Includes Kabochacha Miso Soup, Shinjuku Salad, and Kanibaba.
66

An assortment of thinly sliced, sustainably sourced seafood. Includes Kabochacha Miso Soup, Shinjuku Salad, and Kanibaba.
66

Delicate, flaky, white-fleshed invasive Asian carp served with rice and vegetables.
35

As a plankton eater, Asian silver carp do not contain the concentrated contaminants, like mercury and PCBs, that are endemic in carnivorous fish. Asian silver carp is also high in heart-healthy omega 3 fatty acids.

Alaskan spot prawns served with rice and vegetables. MSC certified Alaskan spot prawns are not only among the tastiest shrimp in the world, but also the gold standard for shrimp caught in an environmentally responsible manner.
40

Most of the shrimp we eat are imported and are farmed in a way that is destructive of the sensitive habitats such as mangrove forest. Frequently, imported farmed shrimp are contaminated with a plethora banned chemicals contaminants, giving it a reputation as one of the dirtiest foods in the world. Furthermore, shrimp has the highest bycatch to catch ratio of any seafood we eat, sometimes as high as 25:1.

Ginger-roasted Kentucky buffalo carp ribs, served with sauteed vegetables and rice.
35

Ginger-seasoned organic local tofu made by master tofu-maker Steve, of The Bridge. Served with sauteed vegetables and rice.
19

Roasted miso eggplant. Served with sauteed vegetables and rice.
19

Plump Japanese wheat noodles and tempura vegetables in a light and savory broth made from Maine kelp.
13

Ramen noodles and sauteed vegetables in a rich and spicy sesame miso broth.
13

Ramen noodles in a rich and spicy organic Papua New Guinea coffee miso broth.
13

A big bowl of stir-fried Japanese-style vegetables.
19

U.S. Gulf shrimp and vegetables, lightly battered in rice flour. Contains no wheat.
38

Food for thought: Though less than 1% of the U.S. population has celiac disease, many more people are reactive to wheat, which has led to the creation of a multibillion-dollar industry built on gluten-free products. Unlike conventional corn and soy, wheat is not genetically modified. Conventional factory-farmed wheat is, however, treated with the popular herbicide glyphosate. Most living things, including humans, are sickened by glyphosate. Glyphosate destroys healthy gut bacteria, is inflammatory, and is a probable carcinogen. It may be the glyphosate that many people are reacting to, rather than the wheat or gluten itself.

An impressive medley of rice batter-fried sustainable seafood.
66

Rice batter-fried sweet potato, broccoli, asparagus, okra, and mushrooms. Contains no wheat.
35

A little more food for thought:

Greenhouse gas emissions associated with food are dominated by the production phase ... and (the) final delivery from producer to retail contributes only 4%. (Food- Miles and the Relative Climate Impacts of Food Choices in the United States. Weber, Matthews, 2008.

Invasive species are a top-five ecological problem that cause over a trillion dollars worth of damage worldwide annually. Eating them may be part of the solution.
Five billion pounds of pesticides are dumped into our ecosystem worldwide each year in order to fight agrarian pests like the delectably nutritious grasshopper.

A third of all pesticides used in the United States are capable of causing contamination in groundwater, neurotoxicity, sterility, birth defects, and cancer.

If these agricultural pests were to become a part of our diets, farmers would be able to use fewer pesticides on their crops and consumers would have a new, exciting, and nourishing source of food. As food architects, our challenge is to be able to transform these wildly exotic but highly destructive species into recipes that our customers will love.

Our ultimate goal is to create new ways of eating that encourage greater balance in the interregenerative relationship between humankind and the living planet. If we were to have thirty Miyas in thirty different places, each one would have a slightly different menu, each reflecting the problems of its local universe.

The following menu was created using a few common invasive and agricultural pest species that also make good food. North America has about 50,000 invasive species, so the possibilities are endless.

Weeds/ancient medicinal herbs/superfoods that are foraged/cultivated at the Miyas farm. Pickled burdock and bog rhubarb root, lambs quarters, sorrel, amaranth, dandelion, mustard garlic, and Queen Annes Lace, lightly seasoned with Maine sugar kelp tamari. Weeds of Change is available only during warm-weather months.
22

There are several advantages to cultivating edible weeds. 1) Over 16,000 years of farming, humans have been able to cultivate plants for taste, size, and beauty but never for nutrition. As a result, conventional crops are exponentially less nutritious than the edible weeds that grow among them. 2) Climate change will lead to increased food insecurity and famine throughout the world. Weeds are more resilient to extreme weather patterns and as such should be cultivated in regions where climate change will decrease the production of staple crops. 3) Weeds are naturally more resilient to pests than conventional crops. For example, tasty

bitter green dandelion leavesthe bane of lawn-lovers and farmers alike, are never eaten by agricultural pests. By foraging/harvesting/cultivating edible weeds, we do not contribute to the poisoning of our planet and ourselves with pesticides in the way conventional crops on modern industrial farms do. Five billion pounds of dangerous pesticides are used worldwide each year, affecting every living thing, from beneficial microbes in the soil that plants depend upon to thrive to the community of gut bacteria that live within us that is the bedrock of all aspects of human health.

The tender leaves of the Japanese knotweed plant are kimchee-pickled and then fried in whole wheat batter. Gluten-free garbanzo bean flour batter is also available.
10

Japanese knotweed, one of the most destructive invasive species in the world, is exponentially more nutritious (and delicious) than any cultivated plant.

Thinly sliced, delicate carp with a peppery citrus tamari sauce and green onions. Served with roasted black soldier fly larvae or plain, without insects.
21

Ginger-roasted Kentucky buffalo carp ribs, served with sauteed vegetables and rice.
1 barack of ribs for 35

Ronny Hopkins, the grandfather fisherman of Fin Gourmet Foods, and his family have been fishing throughout the rivers of Kentucky for over a century. Today, Ronny and his family fish for Asian carp, since the proliferation of this invasive fish has destroyed native fish stocks and threatened their livelihoods. This carp healthy and delicious, and eating it creates desperately needed demand and helps to restore biodiversity to the rivers.

Barack is a Swahili name, with Arabic and Hebrew origins, meaning blessed. Over 75 percent of Fin Gourmet Foods employees are individuals recovering from addiction and needing a second chance to restart their lives. Carp is also an economic opportunity for people needing second chances. This dish is blessed by all of us who could use another chance.

Created with Jeff Hudson.

Delicate, flaky, white-fleshed invasive Asian carp served with rice and vegetables.
35

An ancient-style onigiri rice ball filled with mugwort pesto and topped with crispy kimchee mugwort.
2 spellbinding pieces for 8

Mugwort, introduced to the New World by the Pilgrims of the Mayflower, is a locally foraged medicinal and invasive herb. Mugwort is believed by indigenous peoples worldwide to inspire dreams and visions and contains exponentially more nutrients and phytochemicals than any cultivated plant. A forerunner of traditional nigiri-style sushi, the onigiri is the way sushi was made thousands of years ago, using ingredients found close by and molded by hand into easy-to-eat rice balls.

Chesapeake Bay invasive blue catfish, okra, apricots, and black-eyed peas.
13

Thousands of years ago, sushi wasnt the ocean-based international cuisine that it is today. It was a freshwater-centered way of food preparation that included species such as catfish. The biggest catfish in the world is the 600-pound Mekong River catfish. In this recipe, in lieu of this giant, we use the ecologically destructive but healthy-to-eat invasive blue catfish.

Blue catfish can weigh a hundred pounds and has come to dominate the biodiversity of the tributaries of the Chesapeake Bay. Despite the abundance of domestic invasive catfish, Americans continue to consume imported farmed catfish of questionable quality.

This recipe, which incorporates ingredients that are native to Africa, is inspired by the African origins of all people and is a reminder that, despite our differences, we are all family.

Potato skin stuffed with Chesapeake Bay blue crab meat, topped with havarti cheese, toasted local Arethusa Farm Camembert lemon dill sauce, and an Asian shore crab.
1 precious morsel for 18

Asian shore crabs are an invasive species that migrated to North America in

the ballasts of ships in the 1980s. They have infested craggy intertidal habitats along the East Coast from Maine to Florida, are able to thrive in a wide range of temperatures, and compete with native crabs and fish for micro-algae and other smaller edible animals and plants.

Created with Dr.Yancey Orr, Yale College 2001, Miyas server from 1998 to 2004, currently professor of environmental anthropology.

A midsummer nights dream in which wild and wonderful sustainable seafood throw themselves into a bed of wild and organic vegetables from our farm. This recipe features Alaskan spot prawn, Washington state albacore tuna, Alaskan coho salmon, and the tastiest locally foraged wild plants. All Things Wild and Wonderful is available only during warm- weather months.
35

Wild Alaskan coho skin or wild Alaskan spot prawn shells and caviar - with asparagus. The oceanic equivalent of crispy bacon!
8

In the words of Zach Appelman, Actor, Yale School of Drama 2010: This recipe was created in honor of the actors who frequent Miyas. It is inexpensive, full of hope and ambition, and drenched in a bitter sauce of insecurity and disappointment.

Wild salmon bones and broccoli stems.
8

Almost half the food produced in the world goes to waste; a fact that is a tragedy in a world where there are over a billion people who are hungry. This recipe was created to illuminate the problem of waste by utilizing salmon bones and broccoli stems, which are commonly discarded food items.

The usually impossible-to-eat salmon bones and the inaccessible flesh attached to it are high in vital nutrients such as protein, omega 3 fatty acids, calcium, and magnesium. After being pressure-cooked, the bones become soft enough to eat. Later, we bake them at a low temperature to make them crispy like bacon.

Giant green-lipped musselsfor men who like big musselsfried in rice flour batter.
8

Green-lipped mussels have been found, in limited studies, to have significant anti- inflammatory effects. However, frying probably negates the positive nutritional effect since high temperature-cooking damages Omega-3 fatty acids.

Wild Alaskan coho salmon, okra, avocado, burdock, and kimchee.
9

Alaskan salmon is low in mercury and high in Omega 3s and Environmental Defense Fund Seafood Selector rated green.

U.S. Gulf shrimp wrapped in potato skin and topped with toasted Arethusa Farm Europa cheese blended with havarti and a lemon dill sauce.
2 sumptuous pieces for 9

The classic recipe of cayenne-seasoned U.S. Gulf yellowfin tuna, avocado, and scallions.
12

U.S. fleets have lower amounts of bycatch because of tougher U.S. regulations. Yellowfin tuna stocks are depleted in the Atlantic, but overfishing is not occurring. Eco-rating yellow by Monterey Bay Aquarium Seafood Watch

Wild Alaskan coho salmon, capers, burdock root, avocado, drizzled with olive oil.
14

A crispy spicy roll of U.S. Gulf yellowfin tuna, avocado, and scallions.
16

A roll of kimchee-seared wild Alaskan coho salmon, avocado, and flying fish caviar, wrapped in wild-foraged pickled grape leaves.
18

This recipe is inspired by novelist Tanizakis experience one summer picking persimmon leaves and using them to make landlocked salmon sushi rolls.

Maryland soft shell crab wrapped in potato skin, topped with Arethusa Farm Camembert cheese and a sunny-side-up organic quail egg.
1 precious morsel for 18

MSC-certified Washington state Albacore tuna, avocado, asparagus, pickled radish, cayenne pepper, roasted sesame, and anise in a roll covered in crispy wild salmon skin chicharron.
21

Albacore tuna caught in the U.S. Pacific Ocean with trolls or poles is a Best Choice. The stocks are healthy, and by catch and habitat impacts are minimal. (Monterey Bay Aquarium Seafood Watch)

Seared U.S. Gulf yellowfin tuna, cranberries, and Beltane Farm goat cheese.
21

U.S. Gulf yellowfin tuna, Beltane Farm goat cheese, apricots, avocado, pickled radish, and African berbere spices.
21

In 1793, William Blake wrote his poem, Tyger Tyger, about the duality between aesthetic beauty and savagery, in one sitting at a London sushi bar, while he slowly savored this sushi recipe that is both serene and fiery.

Kimchee-seared U.S. Gulf yellowfin tuna and avocado.
21

Inspired by the virtuous Samurai tradition of man-on-man love, this recipe was created by Tetsuo Lai, a legendary transvestite actor in the all-male Kabuki theater of the 1670s who also moonlighted as a sushi chef.

Giant Hokkaido scallops, avocado, wild onion, sea salt, and Dr. Lais homemade hot pepper oil.
21

Farmed Japanese scallops are a Best Choice. Antibiotics and feeds are not used in scallop farming, theres no effluent and chemical use and ecosystem impacts are minimal. (Monterey Bay Aquarium Seafood Watch)

Farmed crickets and wild grasshoppers, Arethusa Farm Camembert cheese, and organic figs.
21

Crickets and cheese: a juxtaposition of two ingredients with opposite impacts. Factory-farmed beef and dairy are among the most environmentally destructive foods to produce, while edible insect farming is relatively benign.

A tempura-fried roll of cashew butter, Alaskan spot prawns, banana, avocado, honey, Beltane Farm goat cheese, and hot peppers.
21

Contrapuntal ingredients harmonize together in the most popular sushi recipe

of Japan of the 1560s. This recipe, created by Kintaro Mishima, a wildly famous Japanese sushi chef who was an admirers of Western music, cheese, and bananas, would be outlawed by 1588, shortly after the Daimyo Toyotomi Hideyoshis ban on Jesuits in Japan.

One-thousand-year-old duck egg (peat moss-preserved), figs, dates, raisins, Beltane Farm goat cheese, pomegranate, cinnamon, spicy red pepper, honey, pistachio, and extra virgin olive oil.
21

Wild Alaskan coho salmon, Arethusa Farm Camembert cheese, avocado, and chi energytempura-fried whole in crispy organic rice batter.
24

A core of fifteen exceptional employees at Arethusa Farm work hard with one principle in mind: the cows always come first. When entering the milk barn, they are greeted by a sign reading, Every cow in this barn is a lady, please treat her as such.

An LGBTQ coalition of sustainable seafood.
26

Delicately maplewood cold-smoked Alaskan sockeye salmon, Arethusa Farm camembert cheese, asparagus, capers, and scallions.
28

Maryland Blue crab meat and avocado, drizzled with a curry aioli.
28

Maryland soft shell blue crab, asparagus, scallions, and hot Korean pepper, topped with a warm organic queso blanco tartar sauce.
35

Blue crab caught in the the Chesapeake Bay with trotlines is a Best Choice. The stock is healthy, and there is no bycatch. Blue crab can only be sold as blue crab when it is from the U.S. Imported blue swimming crabs is a different species. (Monterey Bay Aquarium Seafood Watch)

Tempura sweet potato, mango chutney, and pine nuts.
12

Homegrown organic sweet potatoes fried in rice flour batter.
6

Broken hearts fried in rice flour batter.
6

Homegrown shiitake mushrooms fried in organic rice flour batter.
6

Mushrooms wrapped in potato skin, topped with toasted Arethusa Farm Europa cheese and a lemon dill sauce.
9

Tempura-fried broccoli, roasted garlic, and black beans.
9

A medley of organic vegetables stuffed into a gigantic sushi roll.
18

Udon noodles flavored with shiitake mushroom and seaweed stock, black beans, and scallions.
15

Tastes and feels like deep-fried squid!

Asian eggplant and a medley of vegetables, with plenty of fresh raw ginger and our homemade sake teriyaki sauce.
18

Wild grape leaf-wrapped roll of eggplant, avocado, pickled radish, scallions, and hot pepper.
15

A coconut-covered roll of avocado, vegan cashew cream cheese, papaya, wild burdock, pickled radish, and hot peppers.
20

Created in honor of strong women who take the bull of a mans world by the horns.

Roasted eggplant, avocado, smoked jalapeno vegan cashew cheese, and zaatar herb medley that dates back to biblical times the Old Testaments hyssop that King David mentioned as part of a spiritual cleansing ritual is thought by many scholars to have been zaatar.
20

As-salamu alaykuma translates to peace be upon you in Arabic. This recipe was created in the hope that one day we will live in a world without violence and retribution.

Baked purple sweet potato, avocado, and Beltane Farm goat cheese.
22

One of the most important parts of the operation at Beltane Farm is the health and quality of life of the goats. The goats are raised on local hay and forage. Each goat is named and each has her own particular personality. The cheese, milk and yogurt are free of exogenous hormones and contain no antibiotics. (Beltane Farm, Lebanon, CT)

Figs, dates, raisins, Beltane Farm goat cheese, cinnamon, spicy red pepper, honey, pistachio, olive oil, and manna/broccoli.
22

Many rabbis throughout history have advocated vegetarianism, citing health, environmental reasons, and the Torahs many commandments on the humane treatment of animals. This roll utilizes the Seven Species of the Hebrew Bible and broccoli, beloved by Jews everywhere.

Created in honor of Rabbi James Ponet with chef Micah Fredman, Yale College 2010.

Eggplant, okra, Beltane Farm goat cheese, apricots, avocado, pickled radish, chives, and Ethiopian berbere spice mix.
22

Rice is from West Africa, as well as the region that is present-day China. If sushi were to have been invented in Africa instead of Asia, this recipe is what African sushi might have been like.

A tempura-fried roll of wild (when in season) and domestic mushrooms, Arethusa Farm Camembert cheese, asparagus, and broken artichoke hearts.
22

Florida
14

2 pieces per order
Lionfish caught in the U.S. with spears or as bycatch in lobster trap fisheries is a Best Choice. (Monterey Bay Aquarium Seafood Watch)

Kentucky
10

Alaska
10

Sockeye and coho salmon caught in Alaska with drift gillnets, purse seines or trolls is a Best Choice. The populations are healthy, and management is effective. (Monterey Bay Aquarium Seafood Watch)

Alaska
10

Louisiana yellowfin tuna nigiri drizzled with a sauvignon blanc ginger sesame sauce.
11

Yellowfin tuna caught in the U.S. Atlantic Ocean and U.S. Gulf of Mexico with pelagic longlines is a Good Alternative. These fisheries catch depleted species of tuna that are still being overfished. Bycatch of turtles, sharks and other species is another serious concern. (Monterey Bay Aquarium Seafood Watch)

Washington state, MSC-certified.
8

Albacore, bigeye, yellowfin, and skipjack are resilient to fishing pressure because they grow quickly and reproduce often. (Environmental Defense Fund Seafood Selector).

Louisiana
10

U.S. fleets have lower amounts of bycatch because of tougher U.S. regulations. Yellowfin tuna stocks are depleted in the Atlantic, but overfishing is not occurring. (Monterey Bay Aquarium Seafood Watch)

Japan, farmed.
10

Farmed common Japanese scallops are a Best Choice. Antibiotics and feeds are not used in scallop farming, theres no effluent and chemical use and ecosystem impacts are minimal. (Monterey Bay Aquarium Seafood Watch)

Alaska, sweet cold-water shrimp served raw.
10

Spot shrimp caught in Alaska with traps is a Best Choice. The stocks havent been quantitatively assessed, but there are measures in place to prevent overfishing. Theres bycatch in trap fisheries, but most species are thought to survive once theyre released. Management is effective. (Monterey Bay Aquarium Seafood Watch)

A sinfully delicious roll of fermented sundried banana, cashew butter, strawberries, cacao nibs, and homemade hand-pounded mochi, topped with a baby scoop of coconut olive oil ice cream eaten in one bite, using your fingers.
1 bite-size piece for 5

One giant scoop of freezing-cold vanilla ice cream, surrounded by hot, sweet, and crispy tempura.
10

Tempura-fried banana drizzled with honey.
8

Made from premium Japanese matcha.
8

Intended for all kinds of late-night dreamers, rule-breakers, and revolutionaries.

10 pm to midnight or until we sell out, Thursday, Friday, Saturday.

Sushi Platters, Ramen and Udon Noodles, Tokyo Fro, Tempura-Fried Ice Cream — all six bucks — and mucho more!

Fiercracker Sake Bombs, and lots of other premium drink specials!

“This belongs in Principles of Economics class as an example of price discrimination making the world a better place! Love it!”
― Dean Karlan
Guggenheim Fellow
Professor of Economics, Yale University
President, Innovations for Poverty Action

We welcome your friendly pup to join us for dinner in our outdoor seating area. Our award-winning chefs will make the tastiest, healthiest, most environmentally sustainable sushi rolls for your pooch!

Three delicious doggy sushi rolls to choose from: sweet potato, broccoli stems, and pressure cooked Alaskan salmon bone and shrimp skins.

On the casa

New spins on everything Miya's to satisfy your early-week cravings.